Tuesday, November 15, 2016
The leaves are changing and it is finally starting to feel like fall (it only took until mid-November). With the air cooling down and Gordo’s Ultimate Tailgater Contest in the final round, we are getting ready to start gearing up for the holiday season and NFL taking over. Now this writer may be a little biased toward the cooler months due to a deep seeded love of everything fall and winter have to offer, but there is no better food than the food in the fall. Not only is Thanksgiving food a national favorite (only 8 more days until we get to put on our stretchy pants after eating our weight in delicious food) but it perfectly encompassed everything good about fall. From the oh-so-obvious pumpkin pie (because what is fall without everything pumpkin flavored? Am I right or am I right?) to the under appreciated turkey sandwiches and leftovers for Black Friday, Thanksgiving food is always amazing.
While many recipes are passed down from generations before us, there are always new recipes being tried for Thanksgiving to “wow” the family. Gordo’s is ready to give a spin on some Thanksgiving classics and introduce some new ideas to the holiday season! Now is about the time you have started thinking how is cheese dip going to work with Thanksgiving? But oh silly reader, have you not learned by now that Gordo’s Cheese Dip goes with everything!
Now to the actual recipes portion of the blog! Here are a few great recipes to get you through this Thanksgiving with ease!
- 3 cups biscuit baking mix (Bisquick or Pioneer)
- 1/2 cup melted Gordo’s mild cheese dip
- 3/4-cup milk.
Melt cheese dip. Add baking mix and milk. Stir just until all baking mix is blended with liquid. Drop by spoonfuls onto greased 9 x 13 inch baking sheet.
Bake in a 400 degree oven for 10 minutes or until golden brown.
- 8 eggs, hardboiled
- 1 ripe avocado
- 1/3 cup Gordo’s Cheese Dip
- 2 teaspoons fresh lemon juice
- salt and pepper
- cayenne pepper to taste
Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side. Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to puree together until smooth and creamy. Add cold Gordo’s Cheese Dip, lemon, and salt and pepper to taste. Mix until smooth. Scoop into the middle of each egg white. Sprinkle with a bit of cayenne pepper and seasoned salt and enjoy! Keep them covered in the refrigerator until ready to serve.
- 1 container(16oz) Gordo’s Cheese Dip(any flavor)
- ½ cup panko bread crumbs
- 8 to 10 slices bacon, cooked and crumbled
- 15 to 20 large mushrooms
Preheat oven to 400 degrees. Remove stems from mushrooms and mince. Mix melted Gordo’s cheese dip, panko bread crumbs, crumbled bacon and mushroom stems. Place mushroom caps on greased baking pan. Fill with bacon and cheese mixture. Bake 20 to 25 minutes or until golden brown.
- 1 32 oz bag frozen corn
- 1 tub Gordo’s mild cheese dip
Place corn in microwave safe baking dish. Scoop out Gordo’s cheese dip on top. Microwave 4 minutes, stir. Microwave 4 minutes, stir. Repeat until corn is tender and sauce is bubbly. Garnish with sliced jalapenos for extra heat.
- 7 ounces macaroni
- 1/4 cup butter(melted)
- 2 cups milk
- 4 eggs
- 1 pkg Gordo’s Cheese Dip Plain
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded yellow American cheese(sharp or medium)
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes; drain. Beat milk, eggs, salt and pepper. Mix in drained pasta. Pour melted butter into 2 quart casserole dish. Heat Gordo’s Cheese Dip and mix ½ cup yellow American cheese. Use a fork to help push the cheese mixture into the pasta throughout the dish. Sprinkle the remaining shredded cheese over the top of the pasta. Bake for 15 to 20 minutes or until golden brown and heated through. Garnish with fresh parsley.
- 6 oz uncooked elbow macaroni
- ½ teaspoon salt
- 1 pkg Gordo’s Cheese Dip Plain
Cook macaroni according to package directions. Drain. Heat Gordo’s Cheese Dip by directions on package. Combine cooked macaroni and Gordo’s Cheese Dip and enjoy!
- 1 tub Gordo’s original cheese dip
- 3 sticks butter or margarine – softened to room temperature
- 3 cups sugar
- 6 eggs
- 3 cups self-rising flour
- 1 teaspoon vanilla
Melt cheese dip and add to softened butter. Cream together with sugar and vanilla until light and fluffy. Add eggs, one at a time until thoroughly mixed. Slowly add flour and mix until all is incorporated. Pour into a greased Bundt or tube pan and bake at 325 degrees for 1 hour. Let cake cool in pan for 10 minutes before turning out on serving plate.